keljonma
Epicurean Goddess
BLT Soup is a popular meal at our place in the summer. I usually make it to use up some summer greens, lettuces, and tomatoes. I mentioned in my journal that we had BLT Soup today for dinner, so here are the recipes I use most. The recipe listed first is the one we had today.
BLT Soup
Serves 2 - 4, depending if it is part of meal or is the meal
2 1/2 slices bacon, diced
1 T butter
1 3/4 c iceberg lettuce, julienne cut 1 1/2 to 2 inches long
1/4 c and 1 T all-purpose flour
1 3/4 c hot water
1 1/2 tsp broth powder base or soup base
1/4 c and 2 T chopped tomatoes
1/2 pinch ground nutmeg
1/2 pinch ground cayenne pepper
1/2 c hot half-and-half cream or milk
1 T mayo
dash salt, optional
In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes. Do not drain fat.
Add butter and heat until melted. Stir in lettuce and saut 2 minutes. Blend in flour with a wire whisk. Stir over medium heat until well blended and evenly cooked, about 2 to 3 minutes. Remove from heat.
Add hot water, broth, tomatoes, nutmeg, and red pepper. Heat to boiling, stirring frequently. Reduce heat and gently boil 6 minutes, stirring occasionally, until thickened. Add cream and mayo, mixing well. Heat to simmering, stirring frequently. Serve hot, garnished with crumbled bacon bits.
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Lettuce, Bacon, Tomato Soup
Serves 2 - 4, depending if it is part of meal or is the meal
1 head lettuce, washed (Boston Lettuce type is recommended in recipe, but I use what I have)
salt
1 small onion, finely chopped
3 T butter
2 c stock
dash black pepper
dash sugar
dash nutmeg
2 c milk
1 - 2 egg yolks
2 T heavy cream
1/2 c chopped tomatoes
2 1/2 slices bacon, diced, cooked and drained
croutons
Blanch the lettuce in salted water for 5 minutes. Drain and rinse in cold water. Chop the leaves. Set aside.
Melt the butter in a saucepan and saute the onion for 5 minutes or until soft. Add most of the shredded lettuce, leaving some aside to be used for garnish before serving.
Pour the stock over the lettuce and onions and bring to a boil. Season with salt, pepper, sugar, and nutmeg.
Allow the soup to cool slightly before putting it in a blender. After it is smooth, return to the saucepan. Stir in the milk and gently reheat, simmering for about 5 minutes.
Lightly beat together the egg yolks and cream. Spoon a little of the hot (not boiling) soup into this mixture and blend thoroughly. Pour the egg mixture into the soup and simmer gently until the soup thickens. Do not allow the soup to boil, or the eggs will curdle.
Just before serving, stir in the chopped tomatoes and cooked bacon. Top with some of the shredded lettuce and croutons.
BLT Soup
Serves 2 - 4, depending if it is part of meal or is the meal
2 1/2 slices bacon, diced
1 T butter
1 3/4 c iceberg lettuce, julienne cut 1 1/2 to 2 inches long
1/4 c and 1 T all-purpose flour
1 3/4 c hot water
1 1/2 tsp broth powder base or soup base
1/4 c and 2 T chopped tomatoes
1/2 pinch ground nutmeg
1/2 pinch ground cayenne pepper
1/2 c hot half-and-half cream or milk
1 T mayo
dash salt, optional
In a heavy 3-quart saucepan cook bacon over medium heat until lightly browned, about 10 minutes. Do not drain fat.
Add butter and heat until melted. Stir in lettuce and saut 2 minutes. Blend in flour with a wire whisk. Stir over medium heat until well blended and evenly cooked, about 2 to 3 minutes. Remove from heat.
Add hot water, broth, tomatoes, nutmeg, and red pepper. Heat to boiling, stirring frequently. Reduce heat and gently boil 6 minutes, stirring occasionally, until thickened. Add cream and mayo, mixing well. Heat to simmering, stirring frequently. Serve hot, garnished with crumbled bacon bits.
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Lettuce, Bacon, Tomato Soup
Serves 2 - 4, depending if it is part of meal or is the meal
1 head lettuce, washed (Boston Lettuce type is recommended in recipe, but I use what I have)
salt
1 small onion, finely chopped
3 T butter
2 c stock
dash black pepper
dash sugar
dash nutmeg
2 c milk
1 - 2 egg yolks
2 T heavy cream
1/2 c chopped tomatoes
2 1/2 slices bacon, diced, cooked and drained
croutons
Blanch the lettuce in salted water for 5 minutes. Drain and rinse in cold water. Chop the leaves. Set aside.
Melt the butter in a saucepan and saute the onion for 5 minutes or until soft. Add most of the shredded lettuce, leaving some aside to be used for garnish before serving.
Pour the stock over the lettuce and onions and bring to a boil. Season with salt, pepper, sugar, and nutmeg.
Allow the soup to cool slightly before putting it in a blender. After it is smooth, return to the saucepan. Stir in the milk and gently reheat, simmering for about 5 minutes.
Lightly beat together the egg yolks and cream. Spoon a little of the hot (not boiling) soup into this mixture and blend thoroughly. Pour the egg mixture into the soup and simmer gently until the soup thickens. Do not allow the soup to boil, or the eggs will curdle.
Just before serving, stir in the chopped tomatoes and cooked bacon. Top with some of the shredded lettuce and croutons.
What she said!!
